CHEESY CHICKEN ROULADES WITH PESTO
Transform ordinary chicken breasts into an extraordinary meal with a family favorite recipe starring quick-fix homemade pesto and gooey mozzarella cheese. These flavor-packed protein pinwheels can be prepped in advance then seared and baked right before serving, which means an easy but impressive meal is only minutes away.
Provided by Kelly Senyei
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Place one chicken breast between 2 pieces of parchment paper or wax paper and pound it with a meat tenderizer (or the bottom of a heavy skillet) until it is 1/4 inch thick. Repeat with the remaining chicken breasts.
- Combine the basil, Parmesan, garlic and pine nuts in a blender. Pulse for 15 seconds, then with the blender running, stream in the oil. Scrape down the sides of the blender as needed and continue blending until the pesto is pureed. Taste and season the pesto with salt and pepper.
- Spread one-fourth of the pesto on one side of each of the chicken breasts, then top the pesto with 3 slices of mozzarella per chicken breast. Beginning at the shorter end, tightly roll up each chicken breast and secure it with a toothpick. Sprinkle the outsides of the roulades with salt and pepper.
- Heat a large ovenproof skillet over medium heat and add 2 to 3 tablespoons oil. Once the oil is hot, add the roulades and sear them on all sides until they're browned, about 10 minutes.
- Transfer the skillet to the oven and bake the roulades until they are cooked throughout and reach an internal temperature of 165 degrees F, 5 to 8 minutes.
- Remove the roulades from the oven and let them rest for 5 minutes. Remove the toothpicks, then slice and serve.
GRILLED CHICKEN WITH SPINACH AND PINE NUT PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side.
- Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use.
- Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.
- Spread the pesto over each piece of chicken and serve.
Nutrition Facts : Calories 419, Fat 32 grams, SaturatedFat 5 grams, Cholesterol 93 milligrams, Sodium 262 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 31 grams, Sugar 1 grams
CHICKEN ROULADE WITH ASIAGO AND PINE NUTS
The nutty crumb coating and the cheese are just marvellous in this chicken dish. Easily doubles or triples if you need it.
Provided by PalatablePastime
Categories Chicken Breast
Time 1h5m
Yield 1-2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Place the chicken breast between plastic wrap and pound out to 1/4-inch thickness.
- Remove top layer of plastic and spread onions and cheese on chicken, leaving about 1 inch bare towards the wider end of the breast.
- Season with salt and pepper.
- Beginning at the skinnier end of the breast, start rolling it up tightly, and wrap the roulade in plastic and refrigerate until firm.
- Place the bread, pine nuts, thyme, salt, and pepper in a food processor and process until it is evenly formed into a powder.
- Unwrap the chicken and place it at the top edge of the plastic wrap.
- Spread the crumb mixture evenly on the plastic wrap, and roll the chicken across it until it is covered well.
- Place a toothpick through the chicken if it does not want to hold closed very well; or tie with kitchen twine.
- Heat the oil in an oven-safe skillet and brown roulade, seam side down first, turning gently to brown other sides.
- With seam side down, finish cooking the roulade in the skillet in the oven at 375F for 10 minutes.
- Turn the roulade over, and cook in the oven for 10 minutes more, or until firm.
- Remove toothpicks or twine, if used.
- Place the roulade on a cutting board, and with a sharp knife, cut it into six medallions before serving.
Nutrition Facts : Calories 802.5, Fat 53.9, SaturatedFat 6.4, Cholesterol 136.9, Sodium 480.9, Carbohydrate 19.6, Fiber 2.4, Sugar 3.2, Protein 61.3
ROAST CHICKEN WITH COUSCOUS & PINE NUT STUFFING
Delicious hot or cold and perfect for a picnic, this stuffed chicken will be a real family favourite
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 1h50m
Number Of Ingredients 13
Steps:
- Put couscous in a large heatproof bowl, pour over stock, then cover with cling film for 5 mins until liquid is absorbed. Melt half the butter in a pan, then gently cook onion and garlic for 5-8 mins until soft. Set aside. Dry-fry pine nuts for a few mins until golden. Combine onions, pine nuts, apricots and herbs with couscous. Add a good squeeze of lemon juice, season, then stir in egg. Leave to cool.
- Using the back of a knife, stretch rashers to 1½ times their original length. Lay, slightly overlapping, on a large sheet of foil to form a rectangle. Make a few slashes in the thickest part of each chicken breast and lay between 2 sheets of cling film. Use the base of a heavy pan to bash the chicken until about 1cm thick. Arrange chicken over the bacon, fitting so there are no gaps, but leave a border on longer sides. (This helps to roll up the chicken.)
- Spoon stuffing over chicken in a strip along one of the longest sides. Using tin foil to help, roll bacon and chicken around stuffing like a log. Wrap tightly in foil, twisting the ends to secure, then chill for 2 hrs or up to 1 day.
- Heat oven to 180C/fan 160C/gas 4. Place chicken, join-side down, in a roasting tray. Cook for 30 mins, then unwrap foil and brush roast with remaining butter. Cook, uncovered, for 20-30 mins more until cooked through, and the stuffing is hot (a metal skewer inserted into the chicken's centre should come out hot). Cool and wrap in fresh foil to transport.
Nutrition Facts : Calories 348 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 26.3 grams protein, Sodium 1.32 milligram of sodium
SAUTEED CHICKEN WITH SPINACH, GARLIC, AND PINE NUTS
Why relegate the wilted greens to the side? Here, dollops of tangy goat cheese and a handful of pine nuts conspire to make spinach the star of the show.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 10
Steps:
- Cook rice according to package directions. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Season chicken with salt and saute in batches, adding another tablespoon oil, until golden brown and cooked through, about 3 minutes per side. Set aside.
- Add remaining tablespoon oil, garlic, and pepper flakes to pan. Cook spinach in batches, stirring, until just wilted, about 2 minutes. Season with salt.
- To serve, top chicken with spinach and sprinkle with pine nuts and dollops of goat cheese. Squeeze with lemon and serve with rice.
Nutrition Facts : Calories 540 g, Cholesterol 105 g, Fat 20 g, Fiber 3 g, Protein 48 g, SaturatedFat 5 g, Sodium 270 g
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